Dairy-Free Speculaas
Take your holiday baking to the next level with these irresistible Dairy-Free Speculaas cookies! Infused with the warm, aromatic flavors of a traditional speculaas spice blend—think cinnamon, ginger, nutmeg, and cloves—these Dutch-inspired treats are a festive favorite. Made with plant-based milk and coconut oil, this recipe is completely dairy-free, making it perfect for those with dietary restrictions. The dough is easy to prepare and requires a quick chilling step to enhance the depth of flavor. For an added touch, top each cookie with a decorative almond before baking. Crispy, spiced, and oh-so-fragrant, these cookies pair beautifully with a steaming cup of tea or coffee, and they can be stored for up to two weeks, making them an excellent choice for holiday gifting.
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Ingredients
- 250 grams All-purpose flour
- 150 grams Brown sugar
- 125 grams Coconut oil (solid, not melted)
- 30 milliliters Plant-based milk (e.g., almond, soy, or oat milk)
- 1 teaspoon Baking powder
- 2 tablespoons Speculaas spice blend (or a mix of cinnamon, nutmeg, ginger, cloves, cardamom, and white pepper)
- 0.25 teaspoon Salt
- 50 grams Almonds (optional, for topping)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, speculaas spice blend, and salt. Mix until uniformly combined.
Step 2
Add the solid coconut oil to the dry ingredients. Using your fingers or a pastry cutter, work the coconut oil into the mixture until it resembles coarse crumbs.
Step 3
Gradually add the plant-based milk, 1 tablespoon at a time, mixing with your hands until the dough comes together into a smooth, cohesive ball. Avoid overmixing.
Step 4
Wrap the dough in plastic wrap or an airtight container and chill in the refrigerator for at least 1 hour (or up to overnight) to allow flavors to meld and the dough to firm up.
Step 5
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 6
Lightly flour your work surface and rolling pin, then roll out the chilled dough to about 5mm (1/4 inch) thickness.
Step 7
Using cookie cutters, cut out shapes from the dough and place them on the prepared baking sheet, leaving a little space between each cookie.
Step 8
If desired, press a whole almond or almond slice into the top of each cookie for decoration.
Step 9
Bake in the preheated oven for 12–15 minutes, or until the edges are just golden. Be careful not to overbake, as the cookies will firm up more as they cool.
Step 10
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store the cooled cookies in an airtight container for up to 2 weeks. Enjoy with your favorite hot beverage!
Nutrition Facts
| Serving size | (623.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2901.4 |
| Total Fat 153.7g | 0% |
| Saturated Fat 109.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1110.5mg | 0% |
| Total Carbohydrate 360.8g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 149.5g | |
| Protein 37.4g | 0% |
| Vitamin D 12.7IU | 0% |
| Calcium 362.3mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 922.7mg | 0% |
Source of Calories